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All right, all right… so I’m totally aware that I posted a few weeks ago about how I was semi-bored with pies and wanted to try something different for dessert. And, in all fairness, I was totally in the mood to try something unique, outrageous or something that required a trip to some specialty shops to acquire ingredients. But, this idea became quickly obsolete once I stumbled upon the idea of Cherry Hand Pies.

These Cherry Hand Pies looked absolutely delicious; however, I wanted to make this dessert in a smaller format so I figured that something like pie lollipops would be ideal. Again, even though I’ve made too many pies in the past year, I figured that a new and different format would make it totally worth it!

These pie lollipops remind of the current trend of cake pops. But, in my opinion, these are easier to make and a little bit more rewarding for the sheer fact that they actually resemble a mini pie in appearance. These are a perfect treat that can be taken to barbecues, dinner parties or exactly whatever you are feeling like at the time. Plus, there isn’t that much of a learning curve since they aren’t that different from a normal pie!

Authentic Southern cooking is one of my favorite types of food. Sometimes in another life, I totally believe that I was meant to live in the South just for the sake of cornbread, Carolina barbecue, Sweet Tea and peach cobbler.

Now although I can’t eat this food 24/7, I do enjoy indulging in traditional Southern food from time to time. Besides barbecue, one of other my favorite Southern meals that comes to mind is Chicken and Waffles. I actually already featured this recipe on this blog about a year ago; however, the pictures from that post definitely didn’t do it justice. Since I made it again this past weekend, I figured I’d put up some new pictures to share!

Although I didn’t make blackberry butter (or some other fruity combination with butter) this time, this recipe still tasted delicious. Usually I’m all about the sauces. In my opinion, these can “make it or break it” as it relates to recipes. But, in this case, it was all about the seasonings. We added a bit more than the recipe called for and I’m incredibly happy with the end result of tender and especially flavorful chicken by itself.

Besides the food, I appreciate the traditional Southern mantra and phrase of “Food is Love”. No matter what type of food is your favorite, I think all of you reading can agree with that one!

Normally, I can be very precise about my recipes. Don’t get me wrong, I definitely experiment. But, usually (and especially with the first time trying a recipe), I measure everything specially out to a “T” and then some.

However, yesterday, I decided to go rogue (for me, at least) which consisted of not measuring exact amounts (gasp!) as well as taking just one look at a recipe and trying to replicate it (Although in hindsight, I should have done just a wee bit of research).

First, I knew I wanted to make a dessert involving fruits. Initially, my quest for a fruit filled dessert resulted in only one fruit in mind; however, all of the fruit at the grocery store started to beckon at me to be taken. So, one fruit quickly turned into two different fruits… and, at that point, I figured I’d just add one more! So, the end result? A jubilee of peaches, nectarines and blackberries in the form of a fruit-filled Croustade.

2. Cut fruit and combine with sugar, lemon juice and nutmeg in a bowl.

3. Flatten dough into a circle. Arrange fruit onto the top. Fold crust over so that it touches the edges of the fruit.

4. Brush edges with whipping cream and sprinkle sugar on top.

5. Bake at 400 degrees until crust browns and filling starts to bubble (eyeball between half hour to one hour).

6. Serve with ice cream!

Secondly, I saw a recipe for Chicken Thighs Wrapped in Prosciutto and Rosemary from the blog Stacey’s Snacks Onlineon Pinterest (by the way, side note – this is an amazing blog with plenty of very tasty recipes!). I took one look and knew instantly that I wanted to make it. But, my exuberance exceeded my judgement and I didn’t even check how to make it (As mentioned previously, I’m not sure that I’d quite recommend this tactic; however, I’m lucky that this recipe turned out well despite the odds!).

2. Place sprigs of rosemary onto the top of each chicken breast. Wrap in prosciutto over the rosemary.

3. Bake for 25 minutes at 375 degrees. During the last three minutes of baking, drizzle balsalmic vinegar onto the chicken. Check to make sure that chicken is done.

4. Eat!

The original recipe from Sarah’s Snacks Online calls for chicken thighs and to grill the chicken. Although this chicken tasted delicious baked and the rosemary added a nice touch, I’d like to try Sarah’s method or perhaps try sauteing for a minute or two on each side in a pan before baking to make sure the prosciutto morphs into its most delicious crispified (yes, this is a made-up word) state.

Both these recipes are fairly simple and broad enough that they can be modified to add many ingredients (croustade) or be prepared in varying ways (baked versus grilled chicken).

In conclusion, I’m glad that I tried something new, picked versatile recipes and fulfilled my stomach (and others) at the same time!

Calk me crazy – but even though multiple layers of meat and gooey cheese in lasagna sounds completely appealing and a recipe that undoubtedly will fulfill my taste buds, I was craving something more and different this past weekend. Don’t get me wrong, I love an original lasagna; however, I need variety and the ability to try new options in my life.

As a result, I ditched the usual meat and cheese combo and choose to feature a starch that packs plenty of vitamins instead – Roasted Sweet Potato, Rosemary and Garlic Lasagna (the original recipe calls for squash but I substituted sweet potatoes instead).

Even though this isn’t a traditional lasagna, I liked the variety of the savory and sweet favors that this surprisingly hearty meal provides. A must try recipe and one that is great if you do not eat meat!

Lately, I feel as though I have been seeing so many blood orange-centric recipes and drinks spurting up everywhere. This is probably completely the result of some of my recent bouts of time spent on Pinterest; however, after seeing so many recipes, I knew I had found my calling to make something with this intriguing and beautiful fruit. Of course, I soon learned that blood oranges are actually quite a hot commodity and are only available at certain points during the year. After calling two grocery stores and finding out they did not have them, I became quite discouraged. But, as the age-old phrase says, “third time is always a charm” and I found success with the third grocery store I called.

After a quick search, I found a recipe that many have tried from Food and Wine Magazine: Flaky Blood Orange Tart. My eyes were instantly sold after gazing at its rustic look and the mention of a flaky crust. And, since it was coming from such a reliable source, I knew I had to try it!

Step 1: Make Dough

Step 2: Peel and Slice Blood Oranges

Step 3: Roll Out Dough and ArrangeBlood Orange Slices on Top

Step 4: Fold Up Edges Around Oranges and Brush Edges with Egg Wash

Step 4: Bake at 375 Degrees and Eat!

Even though peeling and removing the pith from these oranges took what seemed like forever and my fingers were stained a purple-y/red color for a day, the end result was totally worth it. I can definitely see why these are such an esteemed fruit. The intense and unique flavor of these oranges paired with a flaky crust is perfect for a brunch treat. If you ever get the chance, I’d highly recommend trying this recipe or using blood oranges in a different type of concoction. Have a great Sunday everyone!

For Christmas, my wonderful boyfriend bought me an ice cream machine from Cuisinart. I was thrilled at his neat choice and was just waiting for the perfect weekend to try it. This past weekend I finally had enough time to peruse through recipes. While searching, I found plenty of amazing recipes, but I figured that I’d play it “safe” the first time around with Pumpkin Pie Ice Cream.

I am definitely happy with the results from this ice cream maker. Pretty simple and little effort and time required. Now I’m inspired to “spice it up” a bit the next time I decide to make ice cream. Curious what I mean? Stay tuned!